EASTER lamb with spaghetti recipe by Jean-Francois Piege

EASTER lamb with spaghetti recipe by Jean-Francois Piege

INGREDIENTS FOR 8 PERSONS

  • 8 lamb chops
  • 3 shallots
  • 1 onion
  • 2 garlic cloves
  • 2 tomatoes
  • 4 tbsp olive oil
  • 250g spaghetti
  • 12 cl white wine
  • 1 cube of chicken stock
  • thyme
  • 1 bunch of fresh parsley
  • Espelette chili pepper
  • Salt & pepper 

METHOD 

  • Peel and chop the shallots and onion. Peel and mince the garlic cloves.

  • Remove the skin from the tomatoes by plunging them for 30 seconds in boiling water, then immediately in cold water.

  • Cut the tomatoes in half and then into small cubes.

  • Wash and finely chop the parsley.

  • Salt the lamb with fine salt and sprinkle with Espelette pepper. Heat a large casserole. Pour in 3 tbsp of olive oil and lightly brown the lamb chops.

  • Add the onion, shallot and garlic then sweat them. Then add the small tomato cubes and let stew lightly. Pour the rest of the olive oil and mix everything with a spatula.

  • Deglaze with white wine and reduce by half. Wet to height with water, add the stock cube.

  • Add the spaghetti. Sprinkle some Espelette pepper and salt.

  • Bring to a boil and cover the pot. Let cook on low heat for about 15 minutes. Add water if necessary and adjust the seasoning.

  • Sprinkle with thyme and chopped parsley and serve.



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